Lemon Sugar Muffins

Lemon Sugar Muffins

Perfectly light, fluffy and lemony....my favourite kind of muffins! Best for accompanying tea and brunch as well as a great dessert when served with a scoop of high quality vanilla ice cream or lovely whipped cream.

Makes: 6

Prep time: 25 mins

Cooking Time: 25-30 mins

Ingredients

150 g (¾ cup) unsalted butter, melted and cooled

250 ml (1 cup) milk

1 cup sour cream

2 eggs

2½ cups self-raising flour

½ cup caster sugar

½ cup lemon curd

Lemon coating

100 g unsalted butter

1 lemon, juiced

½ cup caster sugar

Fresh cream, to serve

Method

Preheat the oven to 180˚C. Grease a 6- hole muffin tray.

In a large bowl, place the cooled melted butter, milk, sour cream and eggs. Use a hand-held whisk to beat until smooth.

In a separate bowl, whisk together the flour and sugar. Make a well in the centre and pour in the wet ingredients. Using a spatula, gently stir in one direction until just combined. Be careful not to over-mix.

Spoon half the batter into the greased muffin holes only filling the holes by half. Place 1 tablespoon of lemon curd in each hole on top of the batter then carefully spoon the remaining batter over the top to cover the curd.

Bake for 25 – 30 minutes or until golden brown. Leave to cool in the tray for 5 minutes, then turn out onto a wire rack to cool completely.

To make the lemon coating, melt the butter in the microwave or in a small saucepan, then stir in the lemon juice. Place the sugar in a separate shallow bowl. Brush each cooled muffin all over with the lemon butter mixture, then roll in the sugar to coat evenly.

Serve warm with fresh cream if desired.

This delicious recipe is from Classics With A Twist (RRP$19.95) is available in store now at Jamaica Blue cafe.